Sawmill Gravy

Recipe courtesy Alton Brown

Rated: 5 stars out of 5Rate itRead users' reviews (32)

RECIPE
COMMENTS & REVIEWS(32)

Cook Time:
20 min
Level:
Easy
Yield:
2 1/2 cups gravy

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper

Directions

Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

White Sausage Gravy

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 11

View all 11 Pork Collections

Comments & Reviews

recipe Sawmill Gravy
Doc Dade City, FL 08-21-2009
Flag

Excellent recipe!
Rated: 5 stars out of 5

Much better than anything you'll find in a restaurant. Add the extra butter, Jimmy Dean is just to lean and doesn't give you... enough juice. Bake your own biscuits ahead of time and throw em in the freezer to cut down your morning cooking time. Read more
recipe Sawmill Gravy
Glenn Carrollton, TX 05-17-2009
Flag

Great gravy, a few things to watch out for...
Rated: 5 stars out of 5

I've made this gravy several times for biscuits and gravy. The main thing to watch out for is to get breakfast sausage with... enough fat content. If the sausage is too lean, you won't have enough fat. It's a mistake I made the first few times, but another ounce or so of lard did the trick. I've also forgone the sausage completely and substituted chicken schmaltz for the pork fat. This made a fantastic cream gravy for chicken strips.Read more
recipe Sawmill Gravy
Emily Columbus, OH 05-04-2009
Flag

Better Sausage = Better Gravy
Rated: 5 stars out of 5

While it's a given with most recipes, the higher the quality of the sausage you use, the better your gravy will be. While we... used 'generic' sausage the first time we made it, and it still turned out great, we had the 'not enough fat' issue. We just made it again with some great breakfast sausage from a quality butcher, and there was plenty of fat to cook with - and the gravy turned out even better than before!Read more
recipe Sawmill Gravy
Ruth Kirkland, WA 07-06-2008
Flag

easy and very tasty
Rated: 5 stars out of 5

it was my first time making biscuits and gravy and this recipe made me look like a pro!! thanks alton!
recipe Sawmill Gravy
Anonymous 04-20-2008
Flag

Stick to your ribs delight
Rated: 4 stars out of 5

This is really good but I have found that when making gravy you're always going to have to do some tweaking to the recipe. ... The sausage did not produce 2 tablespoons of fat so I added some butter. You have to put in the flour a little at a time for the roux. I added the milk slowly and once it started boiling it got very thick so I had to add a little more milk. It also needed some salt, but don't add salt until you are completely finished because if you add before the gravy reduces, you will be left with a salty mess. It came out very good, Alton never lets me down. I love the simplicity of some of his recipes and they are always delicious.Read more
recipe Sawmill Gravy
Glenda Pulaski, PA 02-20-2008
Flag

Need to double ingredents
Rated: 3 stars out of 5

The taste was very good but this doesn't make 2 1/2 cups, barely 2. So if you make this like I did for a family of 4 i had to... triple it.Read more